The structural basis for carbohydrate recognition by lectins.

N Sharon; H Lis

doi:10.1007/978-1-4615-1267-7_1

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The structural basis for carbohydrate recognition by lectins.

N Sharon·H Lis

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Abstract

1. Different carbohydrate-specific proteins, such as lectins, may combine with the same monosaccharide or oligosaccharide by different H-bonding and hydrophobic side chains. 2. Homologous proteins with distinct specificities may bind different monosaccharides (e.g., for glucose and galactose that differ in the configuration of a single hydroxyl) by the same set of invariant residues that are identically positioned in their tertiary structures. 3. The energetics of protein-carbohydrate interactions cannot be derived from structural information. 4. Nature solves in a variety of different ways the problem of constructing combining sites for carbohydrates, just as it provides diverse solutions for other functions of proteins.

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Amino Acids Animals Binding Sites Carbohydrate Metabolism Carbohydrates Fabaceae In Vitro Techniques Lectins Models, Molecular Molecular Structure Monosaccharides Oligosaccharides Plant Lectins Protein Structure, Quaternary Protein Structure, Tertiary Comparative Study Journal Article

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N Sharon, H Lis. 2001. The structural basis for carbohydrate recognition by lectins.. https://doi.org/10.1007/978-1-4615-1267-7_1

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